Cooking

Are you terrified of the kitchen or maybe you just want to learn how to cook better. Is your lack of knowledge preventing you and your family from eating well? Or are you a gourmet cook looking for inspiration? Do you want to travel to international destinations without ever leaving the kitchen? Our classes include culinary basics, gourmet and international cooking. We even offer culinary tours!

Whether you are a beginner or proficient in the kitchen, join us for the adventure of a lifetime and learn the pleasures of cooking well one step at a time in a hands on supportive environment. No fear, no pressure, just a whole lot of fun and good food. You won't regret it!

And if you'd like to take your education further sign up for one of our 10 Class Ongoing Series Programs where you'll begin your journey of becoming an accomplished cook. Classes are 3 hours in length with 2 - 4 classes per month, Monday through Saturday. Classes rotate monthly allowing students to take the full course at their convenience.

Cooking 101 The Series - Explore the magic of cooking in this hands on series where you will learn the fundamentals to cooking well. Learn what equipment you need, how to stock your pantry, all about herbs and spices, cooking oils, all about foods, what the different cooking techniques are and when to use them. Classes include: Kitchen Know How, Basic Knife Skills, All About Spices & Herbs, The Mother Sauces, Oil & Vinegar - the Magic Elixirs, Chicken, Chicken and More Chicken, Where's the Beef, Pork the Other White Meat, The Earth's Bounty - Vegetables & Fruit, The Ocean's Bounty -Seafood.

Cooking 102 The Series -Explore the magic of cooking in this hands on series where you will learn the fundamentals to cooking well. Learn what equipment you need, how to stock your pantry, all about ingredients, what the different cooking techniques are and when to use them. Classes include: The Mighty Egg, Beans - black, red, white, pinto and garbanzo, More Legumes - peas, black eyed peas, lentils, fava beans, lima beans, Rice - long grain, arborio, jasmine, black, brown, red, wild and basmati, Grains - quinoa, amaranth, bulgur, grits, barley, oatmeal and cornmeal, Pasta -couscous, orzo, pilaf, macaroni, egg noodles and angel hair, All About Cheese - hard and soft, Stocks and Soups, Nuts and Seeds, Vegetables of the Season.

Mastering Technique-The secret to cooking well doesn't lie in knowing a ton of recipes. Cooking well relies on time tested techniques passed down from generation to generation of cooks. Join Executive Chef Arleen Lloyd for the series geared towards mastering the techniques that will make you the best cook you can be. Classes include: Advanced Knife Skills, Poach - Simmer - Boil, Blanch - Parboil - Shock, Steam - Braise - Stew, Saute and Sear, Pan Fry - Stir Fry - Deep Fry, Roast - Bake - Broil, Mixed Techniques, Advanced Stocks and Soups, Advanced Sauces. This series requires previous registration in Cooking 101.

Semolina Pasta from Scratch - May-31-2016 - Arleen Lloyd

Fresh pasta has no match. Once you've experienced this wonder, you'll never be satisfied again with anything else. This class focuses on dough made from semolina flour and the shapes created from this dough such as cavatelli, orecchiette and trofie...

Pork The Other White Meat Cooking 101 - Jun-01-2016 - Arleen Lloyd

Emeril is fond of saying “Pork Rules” but how often have you cooked pork only to have it turn out tough and chewy? Join us as we explore the world of pork and all it has to offer...

Our Programs are Listed Below - Jun-05-2016 - Staff

We have listed our programs on the calendar under Sunday. We do not teach on Sundays. Classes are held Monday through Saturday, morning, afternoon and evenings...

Where's the Beef Cooking 101 - Jun-07-2016 - Arleen Lloyd

Join us as we explore the world of beef. No more guessing which cut to buy or which cooking method to use. Learn all about “grading”, what the different cuts are, cooking methods, when to buy, proper storing, and how much to buy...

Sushi - Jun-10-2016 - Arleen Lloyd

Sushi lovers unite! Join us as we learn the secrets of how to make your own maki, nigiri, tempura, miso and a host of other wonderful Japanese dishes. Find out where to shop for the freshest ingredients necessary for stellar sushi...

Basic Knife Skills - Jun-11-2016 - Arleen Lloyd

A good knife is one of the most important tools in the kitchen. Knowing how to use one and which knife does what job makes cooking all the more pleasurable...

Cooking 101 The Series - Jun-12-2016 - Staff

10 Class Ongoing Series. Explore the magic of cooking in this in depth series of 10 classes where you will learn the fundamentals to cooking well. Learn what equipment you need, how to stock your pantry, all about herbs and spices, cooking oils, all about foods, what the different cooking techniques are and when to use them...

Cooking 102 The Series - Jun-12-2016 - Staff

10 Class Ongoing Series. You've taken Cooking 101 and are ready to continue your education into the world of food. Explore the magic of cooking in this hands on class where you will learn the fundamentals to cooking well...

Cooking for Beginners 6 weeks - Jun-12-2016 - Staff

Explore the magic of cooking in this 6 class series where you will learn the fundamentals to cooking well. It’s all about knowledge – what foods to buy, when to shop and how to cook fresh, sustainable foods which have a flair of your own...

The Basics 3 weeks - Jun-12-2016 - Staff

Our Basics series is perfect for someone who wants to learn about a specific topic and who may not want to commit to 6 or 10 weeks. This 3 class series will teach you how to purchase, prep and cook a specific subject matter...

International Series 3 weeks - Jun-12-2016 - Staff

Our International series is perfect for someone who wants to learn about a specific cuisine. This 3 class series will teach you the fundamentals of a specific international cuisine progressing to a more profound understanding of the culture, it’s food and it’s people...

Mastering Technique - Jun-12-2016 - Staff

10 Class Ongoing Series.The secret to cooking well doesn't lie in knowing a ton of recipes. Cooking well relies on time tested techniques passed down from generation to generation of cooks...

International Series - Cuba - Jun-14-2016 - Arleen Lloyd

Join us as we explore the tantalizing foods of Cuba, Miami style. Find out what makes this cuisine impossible to forget and leaves you wanting more. Learn the secrets of the Cuban kitchen in this 3 class series...

Vegetables of the Season Cooking 102 - Jun-15-2016 - Arleen Lloyd

Join us as we explore the ways to cook spring's fabulous offerings. You'll learn what works and what doesn't when it comes to these vegetables and how to make your family love their flavors...

BBQ University - Jun-15-2016 - Arleen Lloyd

The secret to a great barbeque lies within the magic of the rub, the marinade, the mop and the sauce used in the preparation of your meat. Learn how to create your own fabulous flavors, when to use them and why they are so integral to great barbeque...

Oil and Vinegar The Magic Elixirs Cooking 101 - Jun-16-2016 - Arleen Lloyd

No two ingredients play a more important role in the kitchen than oil and vinegar. But do you really know what they are all about, when and how to use them and why are there so many different kinds? Join Executive Chef Arleen Lloyd as she takes you on a magnificent adventure through the land of oil and vinegar...

The Pizza of Naples Italy - Jun-17-2016 - Arleen Lloyd

There's pizza and then there's the pizza from Naples, Italy - the birthplace of pizza. You haven't had a true pizza until you've made your own Neapolitan pie...

The Basics of Canning - Jun-18-2016 - Arleen Lloyd

There is no better way to preserve the wonderful flavors of our harvest than through canning. Join Executive Chef Arleen Lloyd as she teaches you the proper way to prepare and can the magnificent bounty of our local farms...

All About Spices and Herbs Cooking 101 - Jun-21-2016 - Arleen Lloyd

Seasoning is the most important component of cooking a great meal. Spices and herbs are the mainstays in creating the perfect seasoning mix. Join us as we explore the differences between herbs and spices, what each is meant to do and how different combinations create the most wonderful alchemy...

International Series - Cuba Class 2 - Jun-21-2016 - Arleen Lloyd

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How to Use a Pressure Cooker - Jun-22-2016 - Arleen Lloyd

Pressure cookers are a wonderful addition to the kitchen giving a new meaning to fast food. Simulating the cooking techniques of braising and stewing in half the time, foods processed under pressure are juicy, tender and flavorful...

The Moles of Mexico - Jun-22-2016 - Arleen Lloyd

Mole (MOH-lay) is one of the most revered and feared recipes from Mexico because of its complex flavors and its intimidating ingredients list. There are many varieties of mole, the most famous being from Puebla and Oaxaca...

All About Braising - Jun-23-2016 - Arleen Lloyd

Braising is a combination cooking method that transforms tough cuts of meat into the ultimate comfort food. It’s the ultimate marriage of both technique and simplicity...

Ravioli from Scratch - Jun-23-2016 - Arleen Lloyd

Fresh pasta has no match. Once you've experienced this wonder, you'll never be satisfied again with anything else.This class focuses on how to make the dough, the fillings and how to shape ravioli...

Cooking for One - Jun-24-2016 - Arleen Lloyd

Everyone needs to eat and everyone deserves to eat well! Join us as we learn how to reduce a recipe to create fabulous 1 and 2 portion meals that are perfect for everyday eating...

The Women's Room - Jun-24-2016 - Arleen Lloyd

The power of a woman's experience has no bounds. Join us as we come together to share our wisdom, experiences, joys and sorrows while cooking our way through surprise ingredients...

Sausage from Scratch - Jun-25-2016 - Arleen Lloyd

Join Executive Chef Arleen Lloyd for an evening of sausage making. You'll learn all about the fillers, casings, how to create your own seasoning blends, and of course, how to make your very own sausage...

Calzone and Stromboil the Stuffed Breads of Italy - Jun-28-2016 - Arleen Lloyd

Join us and explore the world of Italy's stuffed breads, the calzone and stromboli. Calzones are turnovers that resemble an inside out pizza, while strombolis are Italy's answer to a baked sandwich...

International Series - Cuba Class 3 - Jun-28-2016 - Arleen Lloyd

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Cooking with Cast Iron Pans - Jun-29-2016 - Arleen Lloyd

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